Corn on the Cob with Coconut Curry Sauce
- Yield: 4 servings
This sweet corn swimming in a creamy coconut curry sauce, also known as makai paaka, is an African classic that is said to reflect the Tanzanian landscape. It is best served alongside piping hot rice.
- 2teaspoons rice flour
- 1pieces ginger
- 1whole green chili
- 2tablespoons oil
- 1/2teaspoon cumin seeds
- 1medium onion, chopped fine
- 1/4teaspoon turmeric
- 1/2teaspoon coriander powder
- 1pinch salt, to taste
- 2large corn cobs, husk and silk removed
- 1can coconut milk (14 oz)
- 1cup water
- 1/2 lime
- coriander leaves (cilantro), to garnish
- Mix the rice flour with one tablespoon of water and keep aside.
- Make a paste of the ginger and green chili and set aside.
- Heat oil in a pan and add the cumin seeds. Once they turn brown, add the ginger green chili paste and fry for a minute.
- Add the chopped onion and fry till they turn translucent. Stir in the turmeric, coriander powder and salt and fry for a minute more.
- Slice corn cobs into 1″ thick pieces. Add corn slices to the pan, and mix well. Add water and the coriander milk and cook covered till the corn cobs are tender and cooked through.
- Garnish with lime juice and coriander leaves and serve hot with rice.